Air cake in a slow cooker recipes. Easter cake in a slow cooker. Cottage cheese Easter cake in a slow cooker

Many multicooker owners are wondering: how to bake a delicious Easter cake in a multicooker? Today we will try several recipes for butter dough for holiday baking, prepared in a multi-cooker technique. The baked goods are no less tasty than from the oven; the dough is porous with many holes inside the finished cake. The technology for preparing and kneading the dough is the same as for the oven. You can use any dough of your choice - the usual classic one or the one now loved by many - Alexandrian.

The only difference between a multicooker Easter cake and a traditional one is its fairly large size (the size of the multicooker bowl).

So, let's move on to the recipe for making Easter cake in a slow cooker.

Easter cake in a slow cooker - recipe with photo

An airy, fluffy and very tasty Easter cake is obtained if you prepare it according to the recipe given below. The dough rises perfectly.

Ingredients: for 350 ml milk, 40g. live yeast, 200g. sugar, 1 packet of vanilla sugar, 1-2 pinches of salt, 3 eggs, 700g. wheat flour or a little more (be sure to sift the flour!!), 1 tbsp. vegetable oil, 150g. butter 82.5%, 2 tsp. lemon zest, ½ tsp. turmeric powder.

For protein glaze: 200g. powdered sugar, ¼ part fresh lemon.

First, the dough is prepared - this is the initial stage of kneading the yeast dough. The dough determines what kind of dough you get at the end. If the dough rises quickly, then the dough will rise quickly and easily. The dough will be saturated with many air bubbles, ensuring the splendor of the finished product.

How to prepare dough

Prepare warm milk (about 30 degrees). You cannot use hot, because under the influence of hot the yeast will be inactivated and your dough will no longer rise. In terms of fat content, it is better to use milk with a high percentage of fat content or baked milk. Then the baked goods turn out to be the most delicious.
Crumble the yeast into half the milk with your hands, add 2 tbsp. sugar and 4 tbsp. l. flour to activate the yeast.
Stir the mixture until smooth, it is important that the sugar is completely dissolved and there are no lumps of flour. The consistency of the mass itself should resemble medium-thick sour cream. For the dough to rise well, it should be neither liquid nor thick, about 20% sour cream.
Cover the container with the dough with a towel and place in a warm place. How quickly the dough rises depends on how fresh the yeast you used and how warm your room is. On average, it will take about 30-40 minutes. If a “ball cap” appears on top of the dough and begins to fall off, then your dough is ready. While the dough is rising, so as not to waste time, you can start kneading the dough.

How to knead butter dough

First you need to decide what you will cook the holiday cake with. Alternatively, you can use candied fruits, nuts, dried fruits, or just raisins (usually raisins of different colors are added to holiday baking). Although you can make Easter cake without fillers, it will still turn out very tasty.
Break the eggs into a mixing bowl; separate the white from the yolk of one egg. Place the egg white in the refrigerator for a while. This will be used to make the glaze.
Add sugar and vanilla sugar to the eggs. Beat the mixture until the sugar is completely dissolved. For whipping, you can use a mixer or a regular whisk.
Then add softened butter, stir until smooth. Next, while stirring, add turmeric (to add a festive golden hue to the cake) and lemon zest (to create a natural aroma).
Note: when grating the zest, make sure that the white part does not get in (it gives bitterness), use only the yellow one. Both turmeric and zest are added to the cake according to personal desire.
Don’t forget to add salt and odorless vegetable oil (vegetable oil prevents the baked goods from getting stale quickly), the remaining milk and the suitable dough, mix everything.
Now add the sifted flour in small portions. Wheat flour differs in gluten content, so the approximate amount of flour is written in the recipe. Then the filler (the one you chose) is added and the mass is mixed.
The dough should be viscous, but not liquid or thick. In your version, you may have to add a small amount of flour.
The prepared dough should be allowed to rest in a warm place for about an hour. This is done in order to allow the dough to increase in volume (2-3 times). It may take a little more time if your room is quite cool, and don’t forget to cover the dough with cling film. A good rise in dough indicates this. that the baked goods will turn out very fluffy, airy and tall.
Grease your hands with vegetable oil, knead the dough and place it in the multicooker bowl. In terms of volume, the dough should occupy no more than 1/3 of the bowl (to allow the cake to rise during baking). If you get more dough, place the excess dough in other containers and bake in the oven.

Baking Easter cake

A multicooker of any brand is suitable for baking Easter cake according to this recipe. Read the instruction manual; the more power your machine has, the less time it will take to bake.
Before baking, cover the dough in the bowl with a lid or towel and leave for another 40 minutes until it rises.
Then turn on the “Baking” mode and set the time required for baking. Approximately 1 hour at a temperature of 130 degrees. Determine the readiness of the cake with a wooden skewer.
Remove the bowl from the multicooker and invert it onto a plate or wire rack. Now give the cake some time to cool down so we can start decorating it.

How to prepare icing and decorate Easter cake

Typically, egg white icing is used to decorate Easter baked goods.

Place the protein that was waiting for us in the refrigerator in a deep bowl and beat it into foam using a mixer. Now gradually introduce 200g in parts. powdered sugar, a little lemon juice (for flavor) and continue beating. The finished mass should be very dense and thick. You can even fill a pastry syringe with this icing and draw any design you like on the cake.

You can simply apply the glaze to the surface and immediately begin decorating, for example, laying out candied fruits. You need to spread the glaze and decorate the Easter bread right away, because the glaze dries out very quickly and further decoration from the frozen glaze will no longer be possible.

Let the Easter cake cool completely. If you want to cut it warm, the cake will crumble a little.

These Easter baked goods will perfectly retain their splendor and freshness for 3 days. And if you put the cake in a bag, the shelf life increases.

The glaze prepared according to this recipe does not crumble or stick, so it is convenient to carry such Easter cakes to church for lighting.

The Easter cake turns out incredibly tasty, I’m sure you will love this recipe and will come back to it again and again. And, if you don’t have a multicooker at home, then this recipe is perfect for the oven.

A simple recipe for Easter cake with dry yeast in a Redmond multicooker

Recipe using dry instant yeast. Before using, be sure to check the expiration date of the yeast. The use of prophesied yeast is not permissible.

Ingredients according to the recipe: for 200 ml of warm milk (30-35 degrees), 9 g. dry yeast, 3 large eggs, 700g. wheat flour, 150 gr. 82.5% butter, 150g. sugar, a bag of vanilla sugar (about 10g), two pinches of salt, 100 ml of freshly squeezed orange juice or cognac, 1 tablespoon of odorless vegetable oil, 100g. raisins (or other dried fruits).

How to cook Easter cake with raisins

Pour the washed raisins with orange juice and leave for a while.
Let's start preparing the dough. Pour warm milk into a deep bowl, add dry yeast, a tablespoon of sugar and 4 tbsp. spoons of sifted flour. Mix the mixture until smooth, cover with a napkin and leave in a warm place for 40 minutes. Over time, it will begin to increase in volume and an air cap will form on the surface. When the cap begins to fall off, the dough will be ready and can be mixed into the dough.
While the dough is rising, you can start kneading the dough: mix eggs, salt, sugar and vanilla sugar using a mixer. Mix until the sugar is completely dissolved.
Then add butter softened at room temperature and a spoonful of vegetable oil.
Mix the prepared dough into the mixture and begin adding sifted flour. Stir in flour in small portions.
The dough should be quite viscous and at the same time elastic. It does not stick to your hands and easily gathers into a lump. And it doesn't require kneading with your hands.
Place the dough into the greased multicooker bowl. Now you need to give time for the dough to rise. Set the “multi-cook” program, time 1 hour 20 minutes, temperature 35 degrees. Click the "Start" button. The volume of the finished dough should increase at least 2 times.
Now it's time to add the raisins to the dough. Drain the liquid from it, dry it, sprinkle the raisins with flour.
Sprinkle flour on a clean work surface and place the risen dough, and place floured raisins on top of the dough.
Combine the raisins with the dough by normal kneading, remember that the dough should remain plastic, do not overdo it with flour.
Place the dough back into the slow cooker and repeat the "slow cook" operation to rise the dough a second time. This time set the time to 35 minutes.
Now open the lid and see how the dough has risen (the dough should take up half the bowl.
Now you can start baking. Set the “Baking” mode, time 1 hour 40 minutes.
Check the readiness of the cake with a wooden skewer. The cake itself should double in volume. Let the cake cool directly in the multicooker bowl and only then remove it (the multicooker must be turned off). Now you can start decorating the Easter cake.
You can decorate with protein glaze with candied fruits, as in the recipe above, or simply sprinkle with powdered sugar.
The holey, spongy and very tasty Easter cake is ready.

Easter cakes in a Panasonic multicooker video - recipe

I suggest you visually see how you can prepare delicious, bright pastries for Easter in a Panasonic multicooker (Panasonic - 18). Here the author prepares not just one Easter cake, but several small Easter cakes. To simplify the preparation process, the dough can be prepared in a bread machine.

Cottage cheese cake recipe for Easter in a slow cooker

Another recipe for making a delicious cottage cheese cake in a Panasonic multicooker (however, you can use any multicooker, for example, a Polaris multicooker) You can cook one large holiday cake or make several small cakes, as in the previous video recipe. Kulich is baked at a temperature of 170 degrees. The finished baked goods are moist, juicy, very tasty and airy, be sure to try this holiday recipe.

There are a great many holiday recipes for butter dough, and perhaps you have your own favorite recipe. Butter dough for rolling in a slow cooker is prepared according to the same recipe as for the oven. You just need to follow all the successive stages of preparing the dough.
In conclusion, allow me to congratulate you on the upcoming Happy Easter. I would like to wish you and your loved ones health, happiness, prosperity, as well as successful and delicious baking for the biggest and brightest Christian holiday.
Bon appetit!

Dissolve 1 tablespoon of sugar and fresh yeast (or add dry) in warm milk. Cover the bowl with the mixture with film and leave in a warm place for 15 minutes.

The yeast mixture is ready when a characteristic “cap” forms.

Add the remaining sugar to the eggs.

Place the bowl with the dough in the multicooker and set the “Multicook” mode for 1.5 hours at a temperature of 30 degrees. If there is no such mode, simply cover the bowl with the dough with film and place in a warm place for the same time. Next, set the “Baking” mode for 1 hour or “Multi-cook” with a temperature of 150 degrees also for 1 hour. Check the finished Easter cake with a splinter, the power of multicookers varies, you may need to add baking time.

We cut the unusually delicious Easter cake, cooked in a slow cooker, immediately after cooling, so the cut shows that it is crumbling a little and its structure is still loose. But despite this, the cake turned out wonderful - very aromatic and tasty!

Bon appetit and Happy Easter!

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It’s probably too late for baking Easter cakes, but I hope someone will find it useful!) I took the recipe from the Internet and tried it for Easter.

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We will need:

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2.5 tbsp. milk;
1.5 tbsp. Sahara;
200 g butter (margarine can be used);
1.2-1.5 kg of flour;

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6 eggs

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1 package of vanillin (or 1 tsp vanilla sugar);

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1 packet of dry yeast (11 g; Saf-moment is best);
300 g candied fruits (raisins).

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For the glaze:
2 egg whites;
100 g sugar;
a few drops of lemon juice.

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The butter for the dough should be softened - it is better to remove it from the refrigerator in advance.

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The milk is heated and the yeast is stirred in it.

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Add 3.5 cups of flour and 2 tablespoons of sugar to the mixture.

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As a rule, the result is a dough that is slightly thicker than that for pancakes. Cover the container with the dough on top with polyethylene or a towel and place it in a warm place for half an hour. During this time, the dough will increase approximately 2 times.

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While the dough is standing, it is necessary to separate the whites from the yolks. 2 whites should be set aside for the glaze, everything else will go into the dough (you will get 2 more yolks than whites). The yolks are ground with sugar and vanillin. Whip the whites with a little salt until fluffy foam is obtained.

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When the dough is ready, add the yolks mashed with sugar. Next, combine with the oil, continuing to stir. Then carefully fold the whipped whites into the dough and gradually add the rest of the flour. Next, we begin to knead the dough. Do not immediately pour out all the available flour - this increases the risk of adding more than necessary. Enter it in small portions. Then the container with the dough must be placed again in a warm place and covered with polyethylene or a towel. It will take about 1 hour 10 minutes for the dough to rise properly.

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While the dough is rising, prepare the raisins (or candied fruits). Raisins need to be soaked for about 20 minutes in hot water and then dried.

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Place the dough on a table previously greased with sunflower oil. Sprinkle it with raisins (candied fruits). Form the dough into a ball.

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And you need to again put the container with the dough, covered with a towel or film, in a warm place. It will take about 45 minutes for it to rise a second time.

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Turn on the multicooker in the heating mode for 15-20 minutes, then turn it off and leave the dough in the multicooker for another hour.

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Now the dough has increased. Bake the cake in the “baking” mode for 60 minutes and then add another 30 minutes.

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While the finished cake is cooling, start preparing the glaze. The whites are whipped until foamy. Gradually add sugar and continue beating. Grease the finished cake with the resulting glaze, and you can decorate with confectionery sprinkles.

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Easter cake in a Panasonic multicooker Panasonic

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Depending on the volume of the multicooker bowl, form the dough into a “bun” of such a size that it occupies no more than a third of the bowl. Grease the bottom and walls of the bowl with oil (preferably butter). Place the dough into the bowl. Turn on the “Heating” mode for 25 minutes.

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At the end of this mode, leave the multicooker closed for an hour. During this time the dough will rise. Then turn on the “Baking” mode for 60 minutes, and then immediately for another 40 minutes. It happens that due to overheating, the multicooker does not turn on a second time.

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Don't worry - wait a minute and turn it on. There is no need to turn the Easter cake.

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Easter cake in a multicooker Redmond Radmond

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For one large Easter cake in the Redmond multicooker, a fifth of the ingredients indicated in this recipe are enough. Form a “bun” from the finished dough. Grease the multicooker bowl with oil and place the dough. Turn on the “Multi-cook” mode at 35 degrees and wait until the dough doubles in volume.

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Since the dough for Easter cakes is quite capricious, bake (Baking mode) for 1 hour 30 minutes. Check with a splinter for readiness. If not ready, add 15 minutes of Baking mode until ready.

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Easter cake in the Polaris multicooker Polaris

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Polaris are often even more capricious than Easter cake dough, but still... We form a ball with a volume slightly less than the volume of the bowl. Cover it with a towel and leave to rise for 30-45 minutes, depending on the room temperature. After this, grease the bowl with oil, transfer the dough into it, let it stand for another 15 minutes and turn on the Baking mode.

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After finishing, turn it on again. After 20 minutes of the second turn on, the cake can be checked for readiness. In most Polaris multicookers, such heavy butter dough is cooked for 2 full cycles.

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Easter cake in the Philips multicooker Philips

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Grease the bowl with oil, add the dough, filling it one third full. Close, or cover with a towel, and leave to rise for an hour. Turn on the “Oven” mode, temperature 180 degrees, time 45 minutes. When finished, check for readiness with a splinter.

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Remove the finished cake and wrap it in a towel until it cools completely. If the cake is not ready, add another 10 minutes, checking for readiness after each approach.

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Easter cake in the multicooker Moulinex Moulinex

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After kneading the dough well, you need to heat the multicooker to the temperature of your hands - 35-37 degrees. Now put the dough in the bowl, cover and leave for a couple of hours. After 2 hours, use your fingers or fist (but gently) to expel the air from the risen dough. A good Easter cake dough should rise 3 times. If you have no time or are impatient, do fewer “approaches”. If the raisins are not added during the first kneading, this can be done between “approaches” of the dough. When the dough has risen and is ready for baking, turn on the “Roast vegetables” mode.

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The duration of this mode is 1.5 hours. The cake bakes well during this time. But if you check with a splinter and it is wet, bake it some more. The top turns out white, but masking with glaze corrects this 100%.

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Easter cake in the multicooker Vitesse Vitesse

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Place the finished dough in a well-greased bowl. Turn on Baking mode, time 50 minutes. Check readiness.

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Remove the finished cake and cool; if not ready, bake for 5 minutes. But most often, 50 minutes is more than enough for this kind of baking.

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I admit honestly, despite my profession, I made Easter cakes and Easter cakes for the first time in my life!!!

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The curd cakes are simply incomparable, I already gave the recipe, but the cake needs a little correction. There is generally a minimum amount of salt, but you can and should add more sugar than indicated here.

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You can also reduce the baking time by 5 minutes. I have a Phillips multi, I baked it for 45 minutes and the bottom was a little burnt, but the inside was just wonderfully baked, by the way, I only finished it today and it didn’t get stale at all)

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Bon APPETITE AND HAPPY HOLIDAYS TO ALL!!!

The process of making Easter cake is considered a great sacrament; no other baked product requires such close attention, love and creativity. The oven plays an important role, since the quality and taste of Easter cakes depend on its operation. To avoid embarrassment, burnt or sunken baked goods, you can use a unique kitchen appliance - a multicooker.

A distinctive feature of baked goods prepared in this device is that they are more airy, light and baked. This happens due to the ideal temperature, uniform heating. The only downside is that you can only bake one cake at a time in a slow cooker. But if you need to prepare a batch, you can use

Classic Easter cake in a slow cooker

Easter is the biggest, most joyful holiday of all Christians. A huge number of people are looking forward to this day, especially children, as they have the opportunity to taste delicious Easter cakes. To avoid wasting time cooking in the oven, you can use a multicooker. Considering that you can bake only one, but quite large, cake at a time, it is worth calculating the time it will take for cooking. The advantage of a multicooker is that any Easter cake will turn out baked, and it will not burn, which an oven cannot guarantee.

List of cooking ingredients:

sugar – 1 tbsp;
Wheat flour – 1.5 tbsp;
vegetable oil – 2 tablespoons;
eggs – 2 pcs.;
butter – 75 grams;
raisins – 50 grams;
milk – 100 milliliters;
pressed fresh yeast – 20 grams;
vanilla, cardamom - to taste;
Salt – a small pinch.

Step-by-step cooking:

Read the recipe and prepare the ingredients.
Take a deep bowl, mix 1 teaspoon of sugar and yeast in it, add warm milk. Leave in a warm place for twenty minutes.
Beat the whites thoroughly with sugar to form a white, strong foam. Then you can add yeast, a glass of flour, stir and leave warm. The dough should increase in volume three times.
Grind butter (soft) with chicken yolks and a pinch of salt, then add to the dough. Sift the flour through a sieve and gently knead the dough. Cover the bowl with a towel or napkin and leave in a warm place.
Pour hot water over the raisins, then drain all the liquid from them, dry lightly and roll in flour. Add to the dough that has already risen. At this stage, add cardamom and vanillin and leave for another thirty minutes.
The finished dough is greased with vegetable oil and kneaded thoroughly for twenty minutes.
Prepare the multicooker and plug it in. Pour the dough into a container, cover with a lid and leave for a while. After this, you should set the special “Baking” mode for one hour, then leave it on the heat for half an hour without opening the lid.

Easter cake prepared according to the proposed recipe turns out incredibly tasty, aromatic and light.

Easter cake in a slow cooker with dry yeast

Despite the fact that most Easter cake recipes suggest using fresh yeast, some options allow you to use dry yeast. To prepare a delicious Easter cake in a slow cooker, you can use any recipe. It is important to calculate the amount of ingredients per paska, since only this amount can be baked at a time.

Ingredients:

eggs – 5 pieces;
Baked milk – 500 milliliters;
sugar – 500 grams;
butter – 250 grams;
Yeast – 75 grams;
vanilla sugar – 20 grams;
raisins – 100 grams;
yolks – 2 pcs.;
Wheat flour – 1.5 kg.

powdered sugar – 100 grams;
Lemon juice – 1 teaspoon;
egg white – 1 pc.

If you need to bake several Easter cakes, it is recommended to prepare new dough each time, since the leftovers may sour while they wait their turn.

Specifics of step-by-step cooking:

Read the recipe in detail and prepare all the ingredients in advance.
In a deep container, combine warm milk with yeast, add yolks, beaten eggs, sugar, and soft butter. Leave the dough for eight hours, so it is advisable to do it overnight.
Add raisins and salt, vanilla sugar, and wheat flour sifted through a sieve to the dough. Knead the dough with hands previously soaked in vegetable oil.
Leave the resulting dough in a warm place for an hour and a half, covering the container with a napkin.
When the volume of the dough has doubled, it is transferred to the multicooker bowl. Fill only 1/3 of the volume, turn on the “Baking” mode for eighty minutes. When the corresponding signal for completion of work rings, you should check the readiness of the cake.

Prepare the glaze by whisking the powdered sugar with lemon juice and egg white. You will get a strong foam. Lubricate the surface of the Easter cake with the prepared mixture.

Recipe for Easter cake in a slow cooker with raisins

Most cooking options suggest using raisins, since they are the ones that can complement baked goods with their taste and aroma. Preparing Easter cake in a slow cooker is very simple; it always bakes well and does not burn. Despite this, it cannot produce the golden crust that so decorates Easter. To fix such a small problem, it is enough to decorate the top with a special glaze based on egg white.

List of required components:

Baked milk – 250 milliliters;
pressed yeast – 40 grams;
butter – 175 grams;
granulated sugar – 250 grams;
eggs - 3 pieces;
yolk – 1 pc.;
flour – 700 grams;
dried cherries or raisins – 50 grams;
salt – ½ teaspoon;
Cardamom, vanilla sugar - add to taste.

Cooking technology:

Familiarize yourself with the recipe and prepare all the ingredients; they must be fresh and of high quality.
Beat the eggs, add warm milk with yeast, yolk, sugar and soft butter, stir thoroughly and leave overnight (at least 8-10 hours).
In the morning, you can add steamed raisins, salt, flour and cardamom. Knead the dough by wetting your hands in vegetable oil. Knead for forty minutes.
Transfer the dough into the multicooker bowl and leave on the “Warm” mode for thirty minutes. After this, turn on “Baking” for ninety minutes.

Decorate the baked Easter cakes with egg white glaze and sprinkle with colored sugar. It turns out very festive, beautiful and divinely delicious.

Easter cake in a slow cooker - recipe without yeast

Thanks to such a wonderful device as a multicooker, baked goods turn out tender, light and baked. As for Easter cakes, they do not burn and bake perfectly, which cannot be achieved in all ovens. If you bake paska in a slow cooker without using yeast, the dough will turn out moderately airy, fluffy and moist. Many cooks prefer recipes using soda rather than yeast, so it’s worth trying this option.

List of necessary components for preparation:

milk – 300 milliliters;
eggs – 2 pcs.;
butter 70 grams;
Wheat flour – 400 grams;
powdered sugar – 130 grams;
raisins – 100 grams;
Vanillin – 10 grams;
Lemon juice – 4-5 tablespoons;
Baking soda – 1 teaspoon.

Technology for preparing Easter cakes without yeast:

Prepare all ingredients according to recipe.
Pour hot water over the raisins, they will swell and become much softer and more aromatic. Melt the butter, cool slightly. Manipulation is carried out in a steam bath.
Separate the yolks from the whites, mix the latter with powdered sugar and vanilla, then beat using a blender or mixer. Pour in the melted butter, add lemon juice and stir.
Sift the flour through a sieve, so it can be enriched with oxygen, and the baked goods will become fluffy, light and airy.
Some of the flour must be mixed with soda and added to the butter mixture. Pour in warm milk and knead into a smooth dough. Add the remaining flour, it is important to get the desired consistency, namely, like thick sour cream.
Drain all the liquid from the raisins and dry them a little. Add to the dough, mix thoroughly so that it can be evenly distributed.
Grease the multicooker container with oil.
Beat the egg whites with salt and combine with the dough. Pour into the bowl of a kitchen appliance, set the “Baking” mode for one hour.

Cool the finished Easter cakes, decorate the surface with glaze or simply sprinkle with powdered sugar.

From the proposed dough you can prepare Easter cakes not only in the oven and slow cooker, but also in a bread maker, the results are no worse. This paska turns out to be light and tender, with a hint of lemon in the taste.

Cooking cottage cheese cake in a slow cooker

Recently, cottage cheese-based Easter cakes have become extremely popular. The dough turns out to be a little fatty, so the baked goods are juicy and lightly moist, which makes them incredibly tasty and melting in your mouth. Making cottage cheese cake is very simple; you should use the suggested step-by-step recipe.

Grocery list:

flour – 500 grams;
milk – 100 milliliters;
Homemade cottage cheese – 170 grams;
eggs – 2 pcs.;
dry yeast - 3 teaspoons;
sugar – 100 grams;
raisins, candied fruits and dried fruits – 100 grams;
salt – ½ teaspoon.

Nuances of step-by-step cooking:

Dissolve the yeast in warm milk, adding 2 teaspoons of sugar and 3 tablespoons of sifted flour.
Beat the eggs with granulated sugar, then carefully add them to the dough, add salt and vanillin, cottage cheese (wipe through a sieve), melted butter. Stir and gradually add wheat flour.
Leave in a warm place, the volume will triple.
The next step is to add dried fruits and raisins.
Roll the dough into a small ball and place it in a greased multicooker container.
Set the “Baking” mode for an hour and a half.

Cool the finished cake and decorate with glaze.

Delicious orange Easter cake

To prepare an unusual, but very tasty Easter cake for the holiday, you should pay attention to the recipe with orange. Such baking is considered a new trend, which is dedicated to the great Christian holiday. The Easter cake pulp is rich, airy, with a delicious orange aroma.

List of ingredients:

milk – 200 milliliters;
granulated sugar – 250 grams;
Wheat flour – 500 grams;
fresh yeast – 25 grams;
orange – 2 pcs.;
Candied citrus fruits – 100 grams;
Vanillin – 10 grams;
butter – 160 grams;
eggs – 2 pcs.

Step-by-step cooking:

Prepare all ingredients according to the recipe.
First of all, you should prepare the dough, for this you need to dissolve the yeast in warm milk, add 4 tablespoons of flour and 2 sugar, leave in a warm place for fifteen minutes.
Beat granulated sugar with eggs, mix with soft butter, orange zest and vanilla. You can add salt and candied fruits. Place into the dough together with flour and knead the dough.
Leave in a warm place for three hours. Then transfer to the multicooker bowl, set the “Warming” function for fifteen minutes.
After the time has passed, turn on the “Baking” mode for two hours.

Cool the finished Easter cake, soak it in syrup made from one hundred grams of sugar and orange juice.

As you can see, you can even bake Easter cakes using a multicooker. A distinctive feature of such baking is that it turns out very tender, light and airy, as well as baked.

Bon appetit and see you new recipes!

Tell VK

Ready-made Easter cakes are traditionally blessed in church; it is believed that this will endow them with special healing powers. Easter cakes are an invariable attribute of the festive Easter feast, along with cottage cheese cakes, painted eggs, and Easter wreaths made from dough.

Easter cake dough can be kneaded with milk and fermented milk products (kefir, fermented baked milk, whey). To make the cake acquire a delicate aroma, you can add a small amount of alcohol (cognac, rum). In addition, the dough will turn out more loose. Here are proven recipes for Easter cakes in a slow cooker, tested by me personally. How to cook for you - decide for yourself. Choose a more suitable recipe for yourself and a more convenient way to make your favorite Easter baked goods.

Easter cakes in a slow cooker in paper forms

step by step photo recipe

Here is a truly universal recipe for Easter cakes in a slow cooker. They turn out to be quite rich, porous, incredibly tasty, and very easy to bake. A brilliant invention of mankind - special paper forms. They don’t stick to baked goods, have different holiday colors, in general, they’re just what you need for making Easter cakes. From the specified amount of ingredients you will get 4 Easter cakes with a diameter of about 90 mm. The multicooker bowl allows you to install only two of these cakes. If you have a second multicooker in your kitchen, then the problem disappears by itself. Or you can take smaller glasses. For those who like sweeter baked goods, it is recommended to increase the amount of sugar. Do not overdo it with raisins - the dough may sag under its weight.

3 large eggs,
60-70 ml warm milk,
5 tbsp. Sahara,
0.5 tsp salt,
10-11 g dry yeast,
55-60 g butter,
350-370 g wheat flour,
vanilla,
100 g raisins (optional).

For decoration:

ready-made sugar fudge.

You can also make the glaze yourself:

1 protein, 180-200 g of powdered sugar.

The dough for Easter cakes can be kneaded by hand or using a bread machine. Pour slightly warmed milk into the bowl - in a warm environment the yeast activates faster, add chicken eggs. Also add salt, sugar and vanilla; a flavor such as citrus would not be superfluous, but this is optional. Place the softened butter into the bread maker bowl.

Knead the dough at the appropriate setting (“dough”) for approximately 1 hour.

Punch down the risen dough. Before adding candied fruits or raisins, be sure to roll them in flour or simply dry them well.

Now the dough needs to be placed in molds.

Do not fill them more than 1/3 - the dough may go far beyond the boundaries of the molds, during baking the tops will rest against the lid and the appearance will be unaesthetic. In addition, the dough may simply stick to the lid.

When baking Easter cakes in the oven in molds, the process is somewhat different: the cups with the dough are put in a warm place for 30-40 minutes to proof, and the dough becomes twice as large. However, this recipe uses a multicooker, so after placing the molds in the bowl, close the lid and turn on the “Warming” mode for a couple of minutes.

Let the dough rise, but watch the process. As soon as the dough has risen sufficiently, switch the multicooker to the “Baking” program and set the time to 100 minutes. In the oven, such cakes need to be baked at a temperature of 160-180 degrees for 35 minutes. If the top browns too quickly, cover it with foil.
After 60 minutes of baking the cakes in the slow cooker, they can be turned over to the other side, but this is optional. The butter dough will acquire a beautiful, delicate crust color without this, as you can see in my photo.

After the sound signal indicates the end of baking, remove the cakes and place them on their sides so that they do not fall.
Apply frosting, ready-made or white. To do this, mix the protein and sugar and beat until a white dense foam appears, usually this takes at least 5 minutes.

In addition to glaze, you can decorate the delicious tops with any Easter themed decor - colored sprinkles, sugar figures. If you're worried about eating raw protein-based frosting, use a ready-made powdered sugar frosting.

Large Easter cake in a slow cooker

On Easter, many housewives decide what kind of Easter cake they will bake. If you are the owner of a multicooker, then there is nothing easier than baking Easter cake in a multicooker!

Someone will say that you only get one Easter cake, but you want more Easter baked goods. Another will say that it cannot knead dough like a bread machine (although many models already combine the functions of both multicookers and bread machines).

But still, baking a large Easter cake in a slow cooker is very convenient. You don't need any molds, the Easter comes out big, and it doesn't take a long time to dry. In the Easter Easter cake recipe, the ingredients are chosen perfectly; there is enough dough for exactly one Easter cake. Easter often falls in the spring, when apartments are cool because the heating season has already ended. With the warming function in the multicooker, there is no need to look for a warm place to rise the dough. And then, people who watch their figure do not bake Easter cakes precisely because Easter baked goods are very high in calories, they contain a lot of sugar, yolks, and sometimes cream. And the Easter cake in a slow cooker is made for the family for one time, so to speak. They baked it and ate it right away (they didn’t overeat, but ate one piece at a time).

Ingredients:

5 glasses of flour,
4 fresh eggs,
100 grams of butter,
3 tablespoons sunflower oil,
1 glass of warm milk,
1 cup fine sugar,
50 grams of fresh yeast,
vanilla,
salt - a pinch,
raisins – 0.5 cups,
nuts – 0.5 cups,
candied fruits – 0.5 cups.

Cooking process:

Since Easter cakes contain a lot of baked goods (eggs, sugar, milk, butter), yeast dough is needed for a good rise.

You need to dissolve yeast and a spoonful of sugar in warm milk. Mix everything well and leave in a warm place for half an hour.

The whites must be separated from the yolks into a separate bowl. Add sugar to the whites and beat well with a mixer. The foam should be dense.

Whipped whites should be added to milk. You should also add a glass of sifted wheat flour there. Mix everything and leave the batter for two hours in a warm place.

Melt the butter and let it cool slightly. Add yolks, vanilla and mix well. Combine the resulting mixture on the yolks with the dough. Mix everything and add the remaining flour and salt. You may need more flour. It all depends on its variety and gluten. You just need to make sure that the dough is soft and elastic. The dough will seem sticky. In order to understand whether there is enough flour or not, you need to crush it with your hand. If the sticky dough falls away from the palm due to its heaviness, there is enough flour. When kneading again, it will ripen further and become more flexible.

When the Easter Easter cake dough is ready, you need to put it in a warm place for three hours. In our case, this warm place is a multicooker, which, like a thermos, maintains heat inside. The bowl needs to be greased with vegetable oil. Place the dough in the pan and leave on the warm setting for 3 minutes. From time to time you need to open the lid and knead the risen dough. When it increases for the third time, you need to add pure, seedless, candied fruits and nuts.

Then, without opening the multicooker, leave the dough for about forty minutes. If necessary, turn on the heating for a couple of minutes.

When the volume of the dough has increased several times, you can start baking. In baking mode, the cake needs to be cooked for an hour and a half.

If you are going to cook the cake in a multicooker - a pressure cooker, it will take much less time.

Remove the finished cake from the bowl using a kitchen towel, since the steamer basket most likely will not fit into place due to the size of the cake. Wrap the bowl with a towel and turn the cake onto it.

Decorate the Easter cake in a slow cooker with egg white glaze. To do this, beat two egg whites and 150 grams of powder with a mixer into a strong foam.

Delicious Easter cakes and good recipes to you!